restaurant Ingredients

• 24 cremini or white button mushrooms
• 2 tbsp olive oil
• 3 cloves garlic, minced
• ¼ cup shallot or onion, finely chopped
• ½ cup Panko breadcrumbs
• ½ cup grated Parmesan cheese
• 2 oz cream cheese, softened
• 2 tbsp fresh parsley, chopped
• to taste salt and black pepper
• 2 tbsp dry white wine or broth

list_alt Instructions

1. 1
   Preheat oven to 375°F. Lightly grease a baking sheet.
2. 2
   Clean mushrooms with a damp paper towel. Gently twist stems to remove them. Chop stems finely and set aside.
3. 3
   Place mushroom caps, cavity-side up, on the prepared baking sheet. Brush lightly with 1 tablespoon olive oil. Season lightly with salt and pepper.
4. 4
   Heat remaining 1 tablespoon oil in a skillet over medium heat. Sauté chopped mushroom stems, garlic, and shallot for 4-5 minutes until softened and most moisture has evaporated.
5. 5
   If using, add wine or broth to the skillet and cook for 1 minute, scraping up any browned bits. Remove from heat.
6. 6
   In a medium bowl, combine the sautéed mixture, breadcrumbs, Parmesan, cream cheese, parsley, salt, and pepper. Mix until well combined.
7. 7
   Spoon the filling mixture into each mushroom cap, mounding it slightly.
8. 8
   Bake for 18-22 minutes, until the mushrooms are tender and the filling is golden brown on top.
9. 9
   Garnish with extra Parmesan and parsley. Let cool for 5 minutes before serving.